When you see a stuffed mushroom, they’re usually filled with breadcrumbs, seasoning and maybe some cheese. They have a pretty good flavor but they always seem to be missing something to me. Adding some protein and a little bit of heat mixed with creamy texture takes them to a whole new level of tasty.

Start by washing and stemming your mushrooms. Don’t discard the stems, though. Because you’ll need to finely chop them, so you can add them to the stuffing. Also, preheat your oven to 400 degrees.

In a large skillet, over medium high heat, crumble and cook the chorizo with the garlic, mushroom stems and seasonings.

Once the meat is cooked through, drain any extra grease. Mix the meat and cream cheese together.

Stuff the mushroom caps with the meat mixture and place on a lined baking sheet.

Finally, top each mushroom with a bit of Monterrey Jack cheese and bake for 20 minutes or until the cheese is golden and bubbly.

These bite-size mushrooms are great for spicing up your appetizer game and your kitchen. So change things up and bring new life to new recipes by adding a punch of flavor. From all of us at Table Top, enjoy!

Cook chorizo, mushroom stems, garlic and seasoning in a skillet over medium high heat until the sausage is cooked through.

Drain any grease from sausage blend and discard.

Mix together sausage and cream cheese.

Fill mushroom tops with the sausage and cheese mixture.

Top with shredded cheese.

Bake on a lined baking sheet for 15 minutes or until cheese is melted and golden.

Serve warm.

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Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors